They are located in the Central Massif on the Larzac Plateau, in the Aveyron department, in the Big Plateau Regional Nature Park, in the commune of Roquefort-sur-Soulzon
The Roquefort caves were originally natural caves created by the collapse of the Combalou limestone plateau on the edge of the Big Plateau. Over a distance of just two kilometres, a gigantic fissure gave rise to caves and faults known as “fleurines” which, even today, ensure perfect ventilation in the caves carved out of the rock by man. This particular situation has given rise to a cheese called Roquefort, whose flavour is widely recognised.
Some of the cellars can be visited, such as the one in Papaillon
“Recipe and technique for Roquefort cheese:
1) The “Lacaunes” ewes graze at an altitude of between 750 and 1,100 metres, where the grass is at its best. They are milked morning and night (they give around 150 litres of milk each, from November to June)
2) The ewes’ milk is curdled, cut into tiny cubes using methods derived from the cheese-making traditions of the Roquefort region, then sown with “penicillium roqueforti”, which is collected in the rye bread (it is penicillium roqueforti that gives Roquefort its personality)
3) After shaping, the cheese is drained and salted for 2 days on one side and 3 days on the other
4) Placed on edge and on oak racks, in the heart of the cellars criss-crossed by the “failles fleurines”, the Roquefort matures gently for an average of 150 days